Posts tagged with "chefs"

Culinary Bike Tour of Friuli

Friuli Venezia Giulia (often shortened to Friuli) is a northeastern Italian border region tucked between Slovenia and Austria where travelers will find the cultural and culinary imprints of all three countries. On Tourissimo’s NEW 7-day Chef Bike Tour of Friuli Venezia Giulia hosted by Chef Brooke Williamson and her husband Nick Roberts, guests will cycle from Tarvisio along the Tagliemento River Valley via the Alpe-Adria Bikeway, one of the first long-haul rail-to-trail projects in Europe. The rest of the biking will be on secondary country roads with many interesting and tasty stops. Chef Williamson will play an important role in understanding the local cuisine, which reflects the varied cultures that surround this region. Prices start at $4,995 per person double. Companions that are non-riders are welcome. E-bikes are available upon request. For more information, visit https://www.tourissimo.travel/chef-tours/friuli-venezia-giulia.

“We are fond of Friuli not just because it is cycling heaven, but also because it is a must-visit destination for gourmands and wine lovers, and is finally being recognized as such,” said Beppe Salerno, co-founder of Tourissimo. “It is the perfect destination for someone who has been to Italy several times and is looking for something new and different.”

Born and raised in Los Angeles, California, Brooke Williamson has carved out an impressive resumé full of leading roles and professional achievement, such as being the youngest female chef to ever cook at the James Beard House, winning Bravo’s “Top Chef” Season 14 in Charleston, and most recently, being crowned the first winner of Food Network’s “Tournament of Champions” in spring 2020.

Tour Highlights:

Scenic Alpe-Adria Bikeway
Wine tasting at a family-run winery that includes the rare and up-and-coming Schioppettino
Cividale del Friuli (UNESCO World Heritage Sites), and Venzone (National monument)
Stunning cycling along rolling hills covered with vineyards and with the Julian Alps in the backdrop
Grado’s golden beaches
Palmanova and Aquileia
Regional food that combines Mediterranean and Mitteleuropean influences
Dinner at a Michelin-starred restaurant with cooking demonstration

About Tourissimo: We are Italy experts and have several decades of combined experience in all facets of the adventure travel industry. We came together to combine our strengths and focus on what we do best: create and operate tour programs that showcase the best of Italy. In addition to offering fixed departures in some of Italy’s most enchanting areas, we work with tour operators, travel agents and group leaders to provide high-quality, intelligently designed and exciting custom itineraries all over the country.

CHEF SHIN THOMPSON

Listen to 360 MAG Vaughn Lowery and Chef Shin Podcast: HERE

Chef Shin Thompson was an underground Cookman turned Michelin star chef in Chicago for his Chicago Restaurant. Although he spends most of his career in Chicago. He now recently moved to LA to start a new Japanese BBQ restaurant.

The challenge he had to have to earn the star for the restaurant in Chicago is that you must be able to cook well for 365 days. Chef Shin Thompson felt accomplished that the people were able to realize the passion that he has for the food. He said, “It was a great feeling to be recognized for all the hard work that went over the years.”

At first, he got interested in being a chef because of his parents. He said, “My dad was really big into cooking at home and replicating recipes from his travels and so really where I got interested in it.”

As a child, he would spend most of his time traveling with his dad. He said, “I first got exposed to food from all the different travels, my dad used to take me out of school for weeks at a time…so take me out of school and we just learn about different cultures, and we traveled all over Europe and all over Asia.”

His family comes from a Japanese household; therefore, it played a huge role in introducing him to the food. “My mother is Japanese, so anybody who’s in a Japanese family will tell you that food is a big part of the culture in Japan and is a heritage to be a big cook if you’re Japanese. So, my mom was always cooking Japanese food and my dad was always cooking food from all of these different cultures, so I got exposed to a lot of different things at a young age.” He spoke.

While he works on a restaurant tour, he introduces us to his challenges and thoughts on what means to succeed in the restaurant business. He said, “The interesting part about the restaurant business that I find fascinating is it takes different skills sets, so you need to be an artist from the chef perspective you need a business person that can really understand the numbers and the food costs, labor costs, you need marketing and being able to or more like psychology getting into the mind of the people who coming into the restaurant.”

According to Chef Shin Thompson, the restaurant will have private rooms with “Asian-looking screens.” Along with the modern look and Japanese style. It will have the décor of “Japanese charred wood, which is called Shou Sugi Ban, which is a Japanese technique that is used in ancient times, where they actually charred the wood and they would use it for the siding in their homes” he said. It’s good for resisting fire. The reason is that there is nothing to burn since the wood is already charred.

For the menu, “The BBQ grill menu is about $148 dollars for domestic tasting, which includes full meal” he said. There will be an A5 version that is not domestic, however, it will more expensive. In Japan, having a restaurant being A5 means the best.

Some of the upgrades that are still in progress are the “wine cellar that we will have in the middle of the dining room, as well as several dry agers that will be built in the wall as a display.” Therefore, when a guest walks in, they will see the dry agers that will have meat.

One piece of advice that Chef Shin Thompson gives to young chefs is “there are a lot of sacrifices that you need to put in as a young chef and in order to make sure it is worthwhile, you need to be 100% passionate about what you do.”

Top Chefs of France’s Loire Valley

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The Loire Valley region of France is not only famous for being home to France’s most iconic chateaux and world-renowned wine, but is also home to astounding French gastronomy, earning its nickname of “the Garden of France.” Below is a snapshot of some of the region’s top chefs of the moment.

Christophe Hay

The most famous chef in the Loire Valley, Chef Christophe Hay was named 2021 Chef of the Year by the Gault & Millau guide. He currently holds two Michelin stars for his restaurant La Maison d’à Côté and one green star for his commitment to sustainable gastronomy, striving to promote the local terroir and producers. Chef Hay created his own permaculture vegetable garden, collaborating with a local conservatory to revive old plant varieties such as purple celery from Tours. In his kitchen, plants are at the heart of the plate. In addition, the chef owns a farm of 60 Wagyu oxen near Angers, and sources caviar from Sologne, fish from the Loire, organic and natural wines from Cheverny and organic local goat cheese.

In June 2022, Chef Christophe Hay will move to a new home: Fleur de Loire in Blois, a new 5-star hotel and gourmet restaurant. The former property of the brother of King Louis XIII will house 44 rooms, including 11 suites, a bistro, pastry kiosk, swimming pool and state-of-the-art Sisley branded spa.

Catherine Delacoute from Le Lancelot

Located in the heart of the small village of Chilleurs-aux-Bois outside of Orléans, the bistro gastronome Le Lancelot takes inspiration from the Knights of the Round Table, with each room named after a character, including Lancelot, King Arthur and Guinevere. Le Lancelot is located just steps away from the historic Chateâu de Chamerolles, built in the 1500s on the site of an ancient medieval fortress under the authority of Lancelot du Lac. Even more, Chef Catherine Delacoute, owner and chef of the restaurant, is herself a knight. Chef Delacoute previously worked at Michelin-starred restaurants in Orléans, La Crémaillère and La Poutrière, before transforming an abandoned farmhouse that would later become the emblem of Le Lancelot. Her innovative approach to classic gastronomy and creation of such a unique and friendly atmosphere attract guests to experience her “gastronomic bistro.”

Julien Medard from l’Ardoise du Marché

Chef Julien Medard is at the helm of the Michelin-Starred l’Ardoise du Marché located just outside the town of Sancerre, which was voted France’s favorite village in 2021. In just a few years, Chef Medard has become known for creating innovative, consistent and sustainable cuisine, showcasing local natural ingredients in his dishes. His cuisine boasts powerful flavors, high-quality products and a strong contrast of textures and flavors. Largely inspired by his travels in Japan as well as local cuisine, L’Ardoise du Marché’s menu reflects the chef’s journeys, balancing the flavors of the East and West.

Gaëtan Evrard from L’Evidence

Gaëtan Evrard is an instinctive chef who draws his inspiration from the local, seasonal ingredients and terroir that surrounds him. L’Evidence is a one-Michelin-starred restaurant located near Tours in the town of Montbazon, offering up a creative culinary experience. Chef Evrard’s constantly evolving menus aim to offer the perfect balance between hyper-seasonal and hyper-local products. Authentic and natural, his recipes are designed to surprise and delight guests with the richness of their flavors and the exceptional harvests they celebrate. Tasting menus include a five-course “Inspiration Menu” with courses named: Land & Sea, Forest, Interlude, Sea Spray and Undergrowth.

Beau-Rivage Palace Celebrates 160th Anniversary

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The Beau-Rivage Palace Hotel marks its 160th anniversary with a gender revolution.

When Lausanne’s iconic Beau-Rivage Palace Hotel opened its doors on the shores of Lake Geneva in 1861, it was financed by men, managed by men, promoted by men, and staffed almost entirely by men. Women were engaged to make beds and wash dishes.

What a difference 160 years make. In 2021, the Beau-Rivage Palace’s general manager, its resident celebrity chef, and its chief concierge are all women. And today, it is largely men who clean the hotel’s guest rooms, schlepp the luggage and park the cars.

MAKING HISTORY

The site of many milestone moments in history, it was the Beau-Rivage Palace’s Jacques Tschumi who, in 1893, opened the Lausanne Hotel School in order to train his hotel staff. Now, 128 years later, the École Hôtelière de Lausanne continues to be regarded as the best hospitality school in the world, and many of its students still undergo on-the-job training at the Beau-Rivage Palace. The hotel’s Cinq Mondes spa was totally refurbished in 2020, ready to underscore the hotel’s growing devotion to wellness.

Host to celebrities from Charlie Chaplin and Coco Chanel to Matt Dillon and Christopher Walken, not to mention Prince Philip, Duke of Edinburgh, and U.S. presidents, the hotel was and is host to world-changing events as well. Highlights of its history include:

1912 – Signing of the First Treaty of Lausanne (or Treaty of Ouchy) at the Beau-Rivage Palace, ending the Italian-Turkish War
1923 – Hosting of the conference of the Treaty of Lausanne that draws the borders of present-day Turkey
1945 – Coco Chanel lived at the Beau-Rivage Palace from 1945 to 1954 and is buried in Lausanne
1968 – Albert Cohen publishes his novel Belle du Seigneur, inspired by the romantic atmosphere of the Beau-Rivage Palace
2009 – Anne-Sophie Pic, the world’s most celebrated female chef, opens her eponymous restaurant at the Beau-Rivage Palace. In October, Michelin awards the restaurant two coveted stars
2015 – Nathalie Seiler-Hayez appointed general manager of the Beau-Rivage Palace
2015 – The months’-long negotiations at the Beau-Rivage Palace conclude with the Iran Nuclear Treaty.

IT’S ALL ABOUT 2021

The celebratory year will feature an array of special events and offerings focusing on wellness and healthy living, including:

On August 27, the now traditional Anne-Sophie Pic Market will offer the opportunity to discover local delights produced by the chef’s partners. A special highlight will be the signing of Michael Berthoud’s book on wild harvesting – Anne-Sophie Pic wrote the preface in homage to their friendship. An “eat and be fit” section will also be presented in collaboration with Jérémy Peltier to respond to the growing demand for health preservation through food, a subject dear to Anne-Sophie Pic’s heart.

From September 1, the Absolute Infusion Menu will be featured at the Beau-Rivage Palace’s Anne-Sophie Pic restaurant. An exclusive alcohol-free food and drink pairing offers an unprecedented new culinary experience.

Finally, on November 24th, Anne-Sophie Pic and team will present “1861,” an extraordinary three-course gala menu reinterpreting the dishes served at the Beau-Rivage Palace’s very first dinner, 160 years ago.

ABOUT THE BEAU-RIVAGE PALACE

The Beau-Rivage Palace is situated on ten acres of private gardens, adjacent to Lake Geneva with spectacular views of the Swiss Alps. The property’s two Michelin starred restaurant, Anne-Sophie Pic at the Beau-Rivage Palace, features France’s only female chef with three Michelin stars. Other amenities include two bars and terraces, two tennis courts and a special program for children.

Virtual Ozy Fest

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OZY MEDIA ANNOUNCES VIRTUAL OZY FEST FOR MAY 15-16 IN PARTNERSHIP WITH HBCUs, CLUBHOUSE

Headliners at the May festival include Chance the Rapper, Dr. Anthony Fauci, Condoleezza Rice, Mark Cuban, Malcolm Gladwell, Sevyn Streeter and Marc Rebillet

OZY Media announced that OZY Fest, its one-of-a-kind festival of great entertainment, interactive experiences and big conversations, will return on May 15-16 as a virtual event, after the 2020 festival was postponed due to the coronavirus pandemic. Headliners include musicians Chance the Rapper, Sevyn Streeter, Big Freedia, Marc Rebillet and Kat Cunning; comedians Tig Notaro, Maz Jobrani and Aida Rodriguez; chefs Marcus Samuelsson, Tom Colicchio and Ming Tsai; thought leaders Dr. Anthony Fauci, Mark Cuban, Condoleezza Rice, Malcolm Gladwell, Jim Cramer, Revd. Al Sharpton, Deepak Chopra, Rep. Maxine Waters, Sunny Hostin, Alicia Garza, Marcus Scribner, Sophia Chang, DeRay Mckesson, Carmen Yulín Cruz, Adam Grant, Katty Kay, Matt James, Valerie Jarrett, Dr. Michael Lomax, Mariana van Zeller, Dr. Danielle Moss, Dr. Eddie Glaude Jr., Angela Benton and Carlos Watson; and sports figures Michael Vick, Stephen A Smith and CC Sabathia. The festival will be livestreamed to the Carlos Watson Show YouTube Channel, presented by OZY Media.

OZY Fest brings together the game-changers and change-makers who are ahead of their time and worthy of yours for a virtual celebration of bold change and big ideas. The festival has previously been held in New York City’s Central Park with guests including John Legend, Trevor Noah, Issa Rae, Padma Lakshmi and Joe Biden, and has been described as “TED meets Coachella” and “New York’s answer to SXSW” for its unmatched blend of thought leadership and entertainment.

The virtual festival will be streamed live, with two simultaneous virtual stages between 5pm and 9pm ET offering a combination of live music and comedy performance, thought leadership, and interactive programming. VIP tickets are available for purchase allowing access to exclusive interactive virtual offerings. OZY Fest’s partnership with new live social media platform Clubhouse will break new ground, employing the app’s private chat functionality to host VIP meet-and-greets in an intimate audio-only setting.

“We are so excited to be bringing OZY Fest back,” says OZY COO and co-founder Samir Rao. “Virtual events and festivals have been hit and miss over the trying past year, but OZY Fest is going to take things to the next level, with the most interactive virtual experience of all time. OZY Fest won’t disappoint if you’re as tired of Zoom as we are.”

The theme of OZY Fest 2021 is “Reset America,” with organizers saying that it hopes to host conversations to reimagine how democracy, racial justice, education and more should work in the 21st century. OZY Media is partnering with the United Negro College Fund (UNCF) to provide free access to all current students at Historically Black Colleges and Universities (HBCUs), and to donate proceeds from VIP ticket sales to UNCF. UNCF CEO, Dr. Michael Lomax, is featured among OZY Fest headliners.

“It’s a privilege to be partnering with UNCF to make an impact with OZY Fest this year,” says Carlos Watson, OZY CEO and co-founder, and host of The Carlos Watson Show. “I have said before that the 2020s will be the new 1960s, and OZY will play its role in facilitating some of the most important conversations about where we turn next as a society.”

OZY Fest is brought to you by Chevrolet and American Family Insurance. It is produced by OZY Media in partnership with YouTube, Twitter, Clubhouse and iHeartRadio.

For a full list of headliners and information about how to register for tickets or purchase VIP passes, head to OZY Fest.

How cooks are helping end world hunger

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Cooks Who Feed is giving people a simple way to take on world hunger this holiday season.

Everyone has food waste, even if we try to be mindful about our purchases and how much we are preparing. While we may all account for a little here and there, it adds up to a lot of wasted food. According to the U.S. Department of Agriculture, it’s estimated that 30-40 percent of our nation’s food supply is wasted. Meanwhile, the World Health Organization estimates that over 800 million people per year around the world do not have enough to eat. One organization, Cooks Who Feed, is taking on the mission of helping to feed the people who need it most.

“When I realized the facts surrounding food waste and world hunger, I felt I had to do something about it,” explains Seema Sanghavi, founder of the organization Cooks Who Feed. “We help make it easier to get involved in helping to end world hunger. One of our aprons will top the list of many gift buyers this season.”

The Cooks Who Feed organization has teamed up with well-known chefs to create a line of aprons that people can purchase. Every apron purchased provides 100 meals to those in need. The organization has addressed numerous areas of concern by working with charitable organizations around the globe that collect surplus food to provide immediate hunger relief.

The mission is helping to end world hunger, but the company is also addressing the environmental impact of food waste. The organization works with three charities that obtain food surplus and provide it to those in need. The charities they work with are Rescuing Leftover Cuisine, Second Harvest, and Zomato Feeding India. Over a third of Cooks Who Feed profits go to supporting their charity partners.

Beyond the food benefits that the apron sales provide, they also help to support underprivileged women in India. The aprons are all made in a fair-trade facility, giving the women a way to earn a living and rise above poverty so they can feed their families and help others. All of the aprons are environmentally friendly, handcrafted with natural and recycled fabrics. A lot of details have gone into each apron creating a stylish, functional and eco-friendly product that brings sustainable fashion to the kitchen.

Each of the organization’s celebrity chef ambassadors have created their own apron so their fans can purchase an apron designed by the chef. People can choose the one that suits them or the person they are gifting it to. Some of the celebrity chefs that have teamed up with Cooks Who Feed include:

Art Smith – Chef Art is an award-winning chef and co-owner of several restaurants, including Blue Door Kitchen & Garden, Art and Soul, and Southern Art and Bourbon Bar. He also spent 10 years being the personal chef of Oprah Winfrey. He’s known for his Southern fried chicken. Every purchase of his specially designed apron also supports Common Threads, which provides disadvantaged children free cooking and nutrition lessons.
Christine Cushing – An award-winning chef, Chef Christine is a judge on the hit Food Network program called Wall of Chefs, and won the 2020 Taste Award for “Best Chef” in a TV series for her food, travel documentary series called “Confucius Was a Foodie.” She also has an artisan line of tomato sauces.
Romain Avril – Best known for his appearance as a judge on Top Chef Canada All-Stars, Chef Romain has worked at a one and two Michelin star restaurant. He’s a star chef at such restaurants as Colborne Lane, Origin North Bar, and La Société Bistro.
Devan Rajkumar – After several years of high-end catering with the Food Dudes, Chef Romain moved into an executive chef role at Luxe Appliance Studio.
Gaggan Anand – Known for his progressive Indian cuisine, Chef Gaggan has repeatedly placed on the Restaurants of the World’s 50 Best Restaurants list. He earned two Michelin stars in the first edition of the Thailand Michelin guide in 2018. He opened the restaurant Gaggan Anand in Bangkok in 2019, and has been profiled in Netflix’s Chef’s Table.

“The greatest lesson in life is taught by our family, simply share our food,” added Chef Art Smith. “By being a part of this great program I’m living that lesson, because every apron purchase shares food with the world. It’s a great feeling to be a part of doing that.”

Cooks Who Feed was founded by Seema Sanghavi. She loves cooking and got the idea for the organization after visiting a nongovernmental organization in India, where women were earning a living by performing safe work. Two years later, she came across information about the food waste problem, and an idea was formed. The mission of the organization is to create a movement, providing 1 million meals per year, which would be made possible by 10,000 apron sales annually.

The Cooks Who Feed aprons come in a variety of colors and styles and start at $55, with free shipping within the U.S. In addition to the celebrity chef aprons, there are others to choose from. The aprons make great gifts for those who enjoy cooking. To get more information about the program or see the selection of aprons, visit the site: https://cookswhofeed.com/.

About Cooks Who Feed

Cooks Who Feed sells a line of fashionable aprons that have been sustainably made and help to feed the world. Working with charities that obtain surplus food, and providing it to the people who need it, the company helps people and the planet. The aprons are handcrafted, eco-friendly, and available online, for retail and for wholesale. To get more information, visit the site: https://cookswhofeed.com/.

Cooks Who Feed

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Food waste adds up. Whether we’re leaving our plates uncleaned, cooking too much or letting food expire on our watch, it can add up to quite a bit of waste.

The U.S. Department of Agriculture estimates that 30 to 40% of America’s food supply is wasted while the World Health Organization estimates that more than 800 million people around the world do not have access to a sufficient supply of food.

Cooks Who Feed, an organization that sells fashionable aprons, has taken it upon themselves to be the middle man in the collection of surplus food and delivery to those who need it.

Seema Sanghavi, the founder of Cooks Who Feed, said something had to be done about food waste and world hunger.

“We help make it easier to get involved in helping to end world hunger,” Sanghavi said. “One of our aprons will top the list of many gift buyers this season.”

Cooks Who Feed teamed up with renowned chefs to design aprons that help spread food to parts of the world where it’s needed.

Working with charitable organizations that collect extra food available to donate, Cooks Who Feed is able to provide 100 meals to those in need for each apron purchased.

The company also looks to address the environmental impact of wasted food. Over a third of its profits go to partnered charities, like Rescuing Leftover Cuisine, Second Harvest and Zamato Feeding India. The aprons are also environmentally friendly, made with natural and recycled fabrics, combining sustainable with fashionable in the kitchen.

On top of providing meals and environmental help, they also support underprivileged women in India. All aprons are made in a fair-trade facility, which provides the women with jobs to earn a living and feed their families.

They’ve also partnered with celebrity chefs that make the perfect gift for fans and loved ones.

The first chef they partnered with is Art Smith, an award-winning chef and co-owner of restaurants like Blue Door Kitchen & Garden, Art and Soul and Southern Art and Bourbon Bar. He was Oprah Winfrey’s personal chef for ten years and is known for his fried chicken.

Christine Cushing is also a decorated chef and a judge on Food Network’s Wall of Chefs. She won the 2020 Taste Award for “Best Chef” in a television series for her food and travel documentary titled “Confucius Was a Foodie.”

Romain Avril was a judge on Top Chef Canada All-Stars and has worked at a one and two Michelin star restaurant. He has worked at restaurants like Colborne Lane, Origin North Bar and La Société Bistro.

Devan Rajkumar is an executive chef at Luxe Appliance Studio after several years with the Food Dudes, a high-end catering service.

Gaggan Anand is known for his progressive Indian cuisine and has placed on the World’s 50 Best Restaurants list. He earned two Michelin stars in 2018 and opened a restaurant in Bangkok in 2019. He was also profiled on Netflix’s Chef’s Table.

Art Smith said we learn our greatest lesson from our family: share our food.

“By being a part of this great program I’m living that lesson, because every apron purchase shares food with the world. It’s a great feeling to be a part of doing that,” Smith said.

The aprons start at $55 and ship for free in the United States.

To learn more about the aprons or to order one, you can click right here.

GOLFPASS PREMIERE

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A demanding public has turned cooks into culinary artists – and not just at the world’s finest restaurants. No longer are country clubs places “where chefs go to die,” but creative incubators for some of the best in the business.

Fairway to Table presented by ClubBuy, a new series premiering today exclusively as part of the GOLFPASS digital membership program, will be a culinary adventure exploring some of the nation’s finest country clubs, while introducing the artists behind the apron who are creating local flavors and fantastic feasts for their members.

Hosted by chef and author Michael Ponzio, each episode of Fairway to Table will showcase the culinary program at the best country clubs across the U.S. Ponzio currently serves as the executive chef for the Union League Club of Chicago, following six years in the same role for the world-ranked Platinum golf club, Medinah Country Club. He also is the author of the cookbook, Cibo: Anybody’s Guide to Italian Cooking.

The premiere episode of Fairway to Table will feature Austin Country Club, one of the oldest existing clubs in Texas and home to one of the greatest golf instructors who ever lived, Harvey Penick. Executive Chef Bob Burns, a self-professed “hunter-gatherer,” has dedicated 42 years of his life to the private club industry and his passion for food to Austin C.C.’s menu, which features prime beef, direct-sourced seafood, wild game and premium vegetables. The episode follows Chef Burns, as he flexes his culinary creativity with a dish featuring Asian-inspired Texas Brisket with Korean Quinoa, Fried Brown Rice, Gochujang and duck egg. Later, Chef Ponzio rolls up his sleeves and takes to the streets of Austin to visit one of the city’s landmarks, Louie Mueller Barbecue and third-generation pit master Wayne Mueller. The two build one of the restaurant’s iconic platters: dinosaur bone-in short rib, beef brisket and pork sausage.

Future episodes of Fairway to Table will visit Hazeltine National (May 12) in Chaska, Minn., and Olympia Fields Country Club (June 2), located just outside Chicago – both steeped in golf lore and hosts to some of golf’s biggest events and major championships throughout the years.

GOLFPASS IS DESIGNED FOR TODAY’S GOLFER:

Fairway to Table is included in a vast library of video content available exclusively as part of a GOLFPASS membership, including originals like The Conor Moore Show, My Daily Routine, Lessons with a Champion Golfer, My Roots, and more. GOLFPASS is the only comprehensive digital golf membership that delivers exclusive content and comprehensive benefits tailored to the modern golfer’s lifestyle across five pillars – Play, Learn, Shop, Travel, Watch – which are the most frequent ways golfers engage with the sport. Developed in partnership between global golf superstar Rory McIlroy and NBC Sports Group, GOLFPASS is a first-of-its-kind, direct-to-consumer subscription program, which offers opportunities to play more golf, comprehensive tools to improve any golfer’s game, high-quality video content, and enhanced shopping and travel experiences.

A GOLFPASS membership is available in North America at GOLFPASS.com, in the U.K. and Republic of Ireland at GOLFPASS.co.uk, and in Australia at www.golfpass.com.au. The GOLFPASS membership also is available via connected TV, iOS and Android apps.

COVID HANDCRAFTED COCKTAILS

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While social distancing measures mean we can’t travel, that doesn’t mean we can bring the spirit of our favorite destinations to our own homes. The chefs at Brisas Hotel Group, a leading Mexican hotel brand renowned for their local hospitality, have shared some of their favorite drinks inspired by the flavors and history of Mexico. For an added touch, stream the live beach cam feed from Brisas’ luxurious NIZUC Resort & Spa in Cancun.

Red Fruit Mojito

Ingredients:

3 strawberries (medium sized)
2 blackberries
2 raspberries
5 mammoth basil leaves
4 ounces of cranberry juice
1 ounce of natural syrup or 3 sachets of refined sugar
Lemon Juice
Lemon Soda
White Rum

Instructions:

Combine the fruits, basil, sugar and a dash of lemon juice in a mortar and begin grinding it with a pestle while adding in the cranberry juice.
Put it in a cocktail shaker with your favorite type of white rum and shake.
Serve in a high ball glass over ice.
Top it off with some lemon soda and garnish with a fresh sliced strawberry.

Tepache Pina Colada

Ingredients for the Tepache:

Tepache is a great drink on its own so this recipe is for 5 liters so you can have a carafe ready for enjoyment. Tepache is a traditional Mexican drink that dates to Pre-Columbian Mexico and was popular amongst the Nahua people of central Mexico.

Ingredients for the Tepache:

4 pieces of pineapple peels
2 pieces of cinnamon bark
2 whole cloves
5 liters of water
500 grams of unrefined sugar (preferably piloncillo)

Instructions for Tepache:

Combine all ingredients in a jar and let sit for three days. Then strain and add ice to have a home-made tepache.

Instructions for Tepache Pina Colada:

Combine 3 ounces of the tepache, with an ounce of pineapple juice, with 2 tablespoons of grated coconut and your favorite rum.
Serve in a margarita class and garnish with a fresh slice of pineapple.

Donaji

Ingredients:

Worm salt
2 ounces of lemon juice
4 ounces of orange juice
3 ounces of espadin mezcal
2 ounces of grenadine syrup

Instructions:

Moisten the edges of the glass with lemon juice and frost with worm salt
Mix the lemon juice, orange juice and the mezcal
Take your glass and add the grenadine syrup to first then pour in the mezcal mixture
Add ice and mix before drinking

Lotus Chefs × COVID-19 Care

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NEWS AND SUPPORT FROM LOTUS CHEFS AND RESTAURANTS

Andrew Wong and Kimberly Hernandez boxing up at home meals for elderly, vulnerable and in need hospitality workers in the community.

In these difficult times, our clients are working tirelessly to offer educational and practical initiatives, but also to bring some excitement to many who are struggling with the boredom and loneliness of isolation. At Lotus, we cannot express enough our pride in representing them and we believe they can help make this whole process a little easier. We will continue to support our restaurants and chefs and the industry through this time of adversity.

Andrew Wong, London

Michelin starred chef Andrew Wong is working to create at-home meals for elderly and vulnerable members of the local community with the help of his protégé Kimberly Hernandez, Head Chef at Kym’s. Using restaurant quality produce, meals will be packaged and hand delivered free of charge, ready to be heated up at home. The boxes will be left on the doorstep of those who are self isolating to minimise human contact for those who are at high risk. For the time being the initiative is being organised through his local parish church – St Peters in Eaton Square. Andrew will continue to work tirelessly to find opportunities to keep his staff busy and motivated whilst also giving back as much as he can to his surrounding community in SW1.

Brace, Copenhagen

The team at Brace have just launched an incredible take-away option at their Copenhagen restaurant with a huge selection of dishes that can be collected, heated and finished at home. The new take-away menu very much carries the soul of Brace and utilises all local, organic and wild produce with sustainability and seasonality at its core. Dishes can be ordered every day of the week, for both lunch and dinner online at www.restaurantbrace.dk.

WAGYUMAFIA, Japan & Hong Kong

Kobe beef specialists Wagyumafia have started their first-ever premium meat home delivery service. Supporting his farmers is Wagyumafia founder Hisato Hamada’s top priority, saying ’As we promised them, despite the current crazy crazy situation, we will never stop, but keep thinking and be more creative than yesterday.’ For people living in Japan please message @wagyumafia_butcher and in Hong Kong message @wagyumafiahk for details on how to order.

Aqua Crua, Barbarano Vicentino (VI)

In the initial weeks of the COVID 19 contagion, before the total lockdown of the country, Giuliano Baldessari from 1* Michelin Aqua Crua in Vicenza was the first chef in the country to offer his guests a “Comfort the Souls” – a bespoke 4 course menu for €30 that could be collected from the restaurant and enjoyed at home. Aqua Crua has since closed and will reopen in April. Baldessari has joined many Italian chefs in the initiative #iocucinoacasa (I cook at home) by Gambero Rosso, by showing a short and easy recipe for home cooking: watch here. He is going live daily on instagram at 3:30pm GMT with recipes and cooking techniques.

TURK Fatih Tutak, Istanbul

Istanbul’s critically acclaimed TURK Fatih Tutak has closed its doors until further notice, however, stay tuned for home-style recipes and tutorials on chef Fatih Tutak’s Instagram. His video tutorials will showcase Turkish dishes with soul that will be easy to produce, nourishing and inventive.

Marsan and Joia, Paris

Hélène Darroze has closed the doors of her Parisian restaurants; Marsan and Joia until further notice. The 2* Michelin chef and her teams are respecting French isolation instructions, and plan to come back stronger when they reopen their doors. For updates please follow @helenedarroze, @marsanparhelenedarroze, and @joiaparhelenedarroze.

Hélène Darroze at The Connaught, London

Hélène’s two Michelin star restaurant at The Connaught has restricted it’s opening hours, and will now close on Sunday, Monday and Tuesday. It remains open Wednesday to Saturday, and the team looks forward to welcoming guests, with restricted reservations, spacing between tables and increased hygiene practices. For news please follow @helenedarrozeattheconnaught.

Ikoyi, London

Jeremy Chan and Iré Hassan-Okdukale have taken the sad decision to temporarily close Ikoyi in St James’s Market. They will continue to support the entire Ikoyi team, and once things have settled, start cooking again. For updates please follow @jeremychanikoyi and @ikoyi_london.

Mirazur, Menton

Mirazur has temporarily closed in Menton, on the Cote D’Azur. Mauro, Julia and the whole Mirazur family look forward to welcoming guests again soon. For news and recipe inspiration please follow @maurocolagreco and @restaurantmirazur.

Il Pagliaccio, Rome

Anthony Genovese and the team of 2* Michelin Il Pagliaccio in Rome have also joined the movement started in Italy earlier this month for a stronger and safer future, by closing the restaurant until the 4th April.

Lux Lucis, Forte dei Marmi

Lux Lucis in the Hotel Principe Forte dei Marmi in Tuscany, home to the Michelin starred cuisine of Valentino Cassanelli, has postponed its seasonal reopening from March until May this year.

Duomo & I Banchi, Ragusa

A ‘see you soon’ has been sent from Sicily from Ciccio Sultano, as he closes I Banchi and 2*Michelin Duomo in Ragusa until the 6th April. Sultano, though, has joined many Italian chefs in the initiative #iocucinoacasa (I cook at home) by Gambero Rosso, by showing a short and easy recipe for home cooking: watch here.

Farzi Cafe, London
Modern Indian Restaurant Farzi Cafe have closed their doors until further notice, but look forward to receiving guests as soon as they can. For updates please follow @farzilondon.